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Appetizers and Hors d'Oeuvres

Cook the Book: Sriracha Deviled Eggs 

Cook the Book: Sriracha Deviled Eggs\u00a0

Deviled eggs are one of those great snacks that can be tweaked to your heart's desire. That mayonnaisey whipped yolk is a blank canvas for anything from smoked salmon to pickled peppers, and black olives. Strongly flavored additions—fishy, salty or spicy—work best in the recipe.

And since we're talking about Sriracha this week with recipes from Randy Clemens' The Sriracha Cookbook we just had to share this one for Sriracha Deviled Eggs.

These spicy deviled eggs begin by mixing up a batch of Clemens' Sriracha Mayo: simply 2/3 mayo, 1/3 Sriracha with lime juice to taste. After that you just whip the yolks with the mayo, Dijon mustard, and salt and pepper, to taste. By adding the red-tinged mayo and yellow Dijon to the yolks, the filling turns a vibrant shade of orange. It looks even better garnished with chopped chives and a few dots of bright red Sriracha.

There was no doubt in my mind that adding Sriracha mayo to deviled eggs would be a great success. These guys didn't disappoint. Spiciness from the the Sriracha was countered by the lightly sour heat of the Dijon, and rounded out by the richness of the egg yolks and mayo. They're addictively pop-able—eggy, spicy, salty and satisfying.

As always with our Cook the Book feature, we have five (5) copies of The Sriracha Cookbook to give away this week.

Adapted from The Sriracha Cookbook. Copyright © 2010. Published by Ten Speed Press. Available wherever books are sold. All Rights Reserved.

Cook the Book: Sriracha Deviled Eggs 

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About This Recipe

Yield:6 to 8

Ingredients

  • 12 hard-cooked eggs
  • 1/3 cup Sriracha Mayo (recipe follows)
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Chopped fresh chives, for garnish 
  • For the Sriracha Mayo:
  • 2/3 cup mayonnaise
  • 1/3 cup Sriracha
  • 1 tablespoon freshly squeezed lime juice, or more to taste

Procedures

  1. 1

    Split the eggs in half lengthwise. Remove the egg yolks. Using a fork, break up the yolks in a mixing bowl. Stir in the Sriracha Mayo, mustard, salt, and pepper, blending well. Fill a pastry bag fitted with a star tip and pipe the yolk mixture back into the egg whites. Top with the chives. Serve or cover and refrigerate immediately.

  2. 2

    For the Sriracha Mayo: In a medium bowl, mix together all of the ingredients. Feel free to adjust the amount of lime juice to bring the thickness to your liking. Refrigerate promptly. Store, refrigerated, in an airtight container for up to 2 weeks. Use as a spread or a dipping sauce for your favorite recipes that call for mayonnaise.

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